Graduate Thesis Or Dissertation

The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes

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  • Four different heating treatments with two different methods of cooking were applied to soybeans. The treatments were boiling 20 min, autoclaving 5 min, 10 min, or 20 min, after soaking the beans for 10 hr at 25°C. Vitamin B-6 and free folacin in cooking water were significantly (P<0.05) affected by the heat treatments. Treatments also significantly influenced vitamin B-6, free folacin, trypsin inhibitor activity, water absorption, moisture content; and blue, green, and amber values, in the cooked soybeans. Treatments decreased the definition of the soybean cell structures. Boiling method caused relatively more losses of vitamin B-6 into cooking water, inactivated trypsin inhibitor at the same level, and caused a lighter color of cooked soybean than autoclaving methods. Analysis of covariance showed relationships (P<0.05) between water absorption after cooking with total folacin in cooked soybeans, and water absorption after cooking with blue color value. Other relationships (P<0.05) were observed in cooked soybeans between texture and total folacin, moisture content and trypsin inhibitor activity and free folacin.
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